Preview: Cheddar cheese Greek yogurt biscuits with almond flour are a satisfying, tasty, and low-carb replacement for traditional buttermilk biscuits.
These drop biscuits probably aren’t what you grew up eating (especially if you ate mostly canned biscuits like me), but they can satisfy a craving for bread. Enjoy them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.
What makes these biscuits different?
These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour. Almond flour is the main player, but Cheddar cheese puts these on my A-list.
Greek yogurt keeps them tender and flaky. Since I make my own Greek yogurt, I try to add it to recipes whenever I can.
How to portion drop biscuits:
Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly. But don’t smash them too much.
FAQ for Greek Yogurt Biscuits
The crust is brown and crunchy while the insides are tender and have the taste of natural sweetness found in almonds. Eat with jelly or split and toast in a skillet.
Yes. They freeze well. Wrap in plastic wrap, then place them into a plastic bag. Use within 1 month for the best taste.
These low-carb biscuits are also grain-free, gluten-free, high-protein, sugar-free, and HIGH-FLAVOR!
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.